Location: San Francisco
|This is a very basic recipe for MFPB that works just as well for other types of firm-fleshed fish and can even help give a bit of crunch to fish whose meat tend to be a bit softer. This recipe has been used on MFPB fillets from skinnier 18" ones to much longer and thicker fish. Seasoning and herbs can also experimented with.
2 skinless MFPB fillets, cut to desired length for serving.
Olive Oil; enough to coat the bottom of the pan at least.
For the breading:
1/4 cup chopped fresh herbs e.g. Italian Parsley, Thyme, etc..
Red Chili Flakes
These fillets were from the skinnier 18" MFPB
In a bowl, mix equally 1:1 all-purpose flour and cornmeal. If your fillets are small, use less. If they are larger, use more.
Add in chopped herbs and seasonings to the bowl. Alternative seasonings I've used have been Old Bay, Trader Joe's "Everything Seasoning", and Cavenders All-Purpose Seasoning.
Lay out mixture evenly on two separate plates.
Beat the egg in a bowl separate from the breading mixture and leave in bowl or pour onto a third plate.
Heat the olive oil in the frying pan on med-high heat until it starts to smoke. I typically use a cast iron but have cooked it well in all types of frypans.
Place MFPB fillets in first breading plate and coat both sides with mixture.
Give coated fillets a quick dip in the egg bath and move to second breading plate, coating both sides again.
Place breaded fillet in the frying pan and cook both sides until breading has crisped up and fish is throughly cooked. About 3-5 minutes on both sides.
Enjoy with a salad, rice, or roasted veggies!
Catch & cook. No time for selfies.